Thursday, October 15, 2015

Recipe: Chocolate Shakeology Peanut Butter Cups

*Disclaimer: I cannot take credit for this recipe. It is from my Emily's website, which you should definitely check out, and was introduced to me by my coach, Lesley

Chocolate Shakeology Peanut Butter Cups


4 tbsp Coconut Oil
8 tbsp Chocolate Shakeology (or 1 scoop)
4 tsp Natural Peanut Butter
1 mini-muffin pan (but I once used an ice cube tray and it turned out fine)
1 bowl

  1. Place 2 tbsp of Coconut Oil in a microwave safe bowl. Microwave for 30 seconds until the coconut oil is liquefied. 
  2. Stir in 4 tbsp of Chocolate Shakeology. Divide the chocolate mixture evenly between 8 spots in a mini muffin tin. Place in the freezer for 5 minutes. 
  3. Pull the muffin tray out of the freezer. Place a half a teaspoon of peanut butter on top of each chocolate disk. Spread evenly over the hardened chocolate with a knife. 
  4. Melt the remaining 2 tablespoons of coconut oil in the microwave. Stir in the remaining 4 tablespoons of Chocolate Shakeology. Use this to pour on top of the peanut butter layer. (You will want to do this in 2 batches so it doesn’t harden up on you while the first layer of chocolate is hardening in the freezer.) 
  5. Place the muffin tin back in the freezer and leave it in there for at least 30 minutes. 
  6. The chocolate cups will slide easily out of the tin. Keep the cups stored in the fridge or freezer for the best consistency!
Keep in mind:

Try not to eat them all in one sitting. I'm still working on that.
Don't be surprised if your significant other steals some. 


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